Method

Preheat oven to 190°C (170°C fan). Pierce the potatoes all over with a wooden skewer and place directly on an oven rack. Bake for about 1 hour, or until tender.

Melt the butter in a frying pan over moderate heat. Add the mushrooms and sauté for about 6 minutes, or until they start to brown. Add the chopped green onions and stir for about 1 minute, or until wilted. Set aside.

Two centimetres from the top, slice each potato lengthwise and scoop the flesh into a bowl, leaving a potato wall of 1-2cm. Add the mascarpone and 2 extra tablespoons of butter to the bowl and mash well. Mix in the mushrooms and half the taleggio, and season with salt and pepper.

Mound inside the potato skins and sprinkle with the remaining taleggio. Bake for about 25 minutes, or until heated through and cheese melts. Serve immediately, with a green salad.